Steamed perch with pepper sauce
By LeraMurphy
Ingredients: salt,bass,white sugar,cooking wine,onion,Jiang,pepper,qingshui,steamed fish oyster sauce
Recipe Recommendations
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Steamed perch with pepper sauce
1
Scaled and washed the bass. Then cut it open from your stomach.
2
Use scissors to cut the thick meat at the fish tail.
3
Then make a few cuts on both sides of the fish.
4
Wash the green onions and ginger and cut them well.
5
Put the bass into the plate vertically, separate the fish maw, and put the green onions into the fish maw.
6
Insert the ginger slices into the flower knife edge of the fish.
7
Then pour in the cooking wine.
8
Marinate for 15 minutes.
9
·Boil water in the steamer, add perch and steam for 12-15 minutes over high heat
10
Pour salad oil into a frying pan and add pepper and fry until fragrant.
11
Take a small bowl and add steamed fish soy sauce.
12
Add white sugar and a little water and stir well.
13
Remove the fried pepper and don't want it
14
Pour the mixed juice into the oil to create the fragrance
15
Pour the steamed fish out of the water on the plate.
16
Pour the exploded material on the fish and serve.Steamed perch with pepper sauce Make Tips
Cut off the thick meat on the tail so that the fish can stand more stably on the plate. The water in the steamed fish plate must be poured out and then served with juice, so that the fish meat is delicious and reduces the fishy smell.